CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Curried Cauliflower over Fragrant East Indian Basmati Rice image

Make and share this Curried Cauliflower over Fragrant East Indian Basmati Rice recipe from Food.com.

Provided by The Spice Guru

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

2 tablespoons coconut oil or 2 tablespoons light olive oil
1 white onion, chopped
2 chopped tomatoes
1 chopped seeded fresh jalapeno pepper
2 tablespoons ginger-garlic paste (or one tablespoon of each)
1/3 cup cashew pieces
2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 teaspoon chili paste (Sambal)
1 teaspoon unseasoned chili powder
1 1/4 teaspoons sea salt
1 teaspoon sugar
1 whole cauliflower (trim from stalks, cut florets into 1-inch pieces)
3 tablespoons chopped cilantro
3 tablespoons flour
1 (13 1/2 ounce) can coconut milk
1 cup milk
1 1/2 tablespoons plain yogurt
2 cups water
1/2 teaspoon salt
1 teaspoon ghee or 1 teaspoon olive oil
1 -2 pinch ground cardamom
1 -2 pinch ground cinnamon
1 -2 pinch ground coriander
1 -2 pinch ground cumin (or whole cumin seed)
1 cup basmati rice
1/8 cup frozen peas

Steps:

PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

Nutrition Facts : Calories 532.1, Fat 22.8, SaturatedFat 16.9, Cholesterol 6.2, Sodium 773, Carbohydrate 76.9, Fiber 4.9, Sugar 39.9, Protein 9

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